Italian Pistachio and Almond Biscuits
Nutritional values
(Percentage of daily recommendation)
| Calorie | 271 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 281 mg | (7 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 500 grams Pastry flour
- 250 milliliters milk
- 75 grams butter
- 75 grams sugar
- 1 cube fresh Yeast (42 grams)
- 2 eggs
- Pastry flour (for work surface)
- 200 grams whole, peeled almonds
- 200 grams unsalted, shelled Pistachio
Preparation steps
Combine almonds and pistachio, place in a bowl. Sift flour into a bowl and make a well in the center. Heat up milk with butter, sugar and crumbled yeast in a pot (do not boil). Pour yeast milk into the well, add eggs and knead until smooth dough forms. Dust dough with a little flour, cover with a kitchen towel and let rise for about 1 hour in a warm place.
Knead dough again on a floured work surface; if necessary, add a little more flour (dough should not be sticky). Remove 1 tablespoon of dough at a time, form small balls and roll in almond and pistachio mixture, press nuts in firmly. Place biscuits on a lined with parchment paper baking sheet and bake in preheated oven at 180°C (approximately 350°F) for 25-30 minutes.
Remove from oven, let cool and sprinkle with powdered sugar. Serve with freshly sliced figs, if desired.
